Fruity Pancakes

Preparation time: 15 mins

Cooking time: 15 mins (Serves 4)

  • 100g (3oz) plain flour
  • 1 egg, beaten
  • 300ml (pt) milk
  • 50g (1oz) butter
  • 75g (2oz) demerara sugar
  • 2.5ml (tsp) ground cinnamon
  • 2 Bramley apples
  • 170g punnet raspberries

Sift the flour into a bowl and add the egg. Gradually whisk in the milk to make a smooth batter.

Heat the vegetable oil in a frying pan until hot and spoon in the batter.

Tilt the pan to coat the base evenly and cook over a medium heat until set.

Turn the pancake over and cook the other side until golden.

Repeat until all the batter has been used (eight pancakes).

Meanwhile melt the butter and demerara sugar, with ground cinnamon, in a pan. Add the Bramley apples, (peeled, cored and sliced) and cook for 8 to 10 minutes. Add the raspberries and cook for a further 5 minutes, until softened.

Divide the apple mixture between warm pancakes and serve spooned over a carton of fresh custard.